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Chocolate Cake Roll
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Brief Description
Chocolate Cake Roll
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Main Ingredient
Cocoa
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Category: Desserts
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: RobertsFamily
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Posted On: Apr 28, 2020
Number of Servings:
Ingredients:
- 1/3 cups - Cake Flour
- 1/3 cups - Unsweetened cocoa powder
- 2 tablespoons - Cornstarch
- 1/2 teaspoons - Baking Soda
- 1/2 teaspoons - Baking Powder
- 1/2 teaspoons - Salt
- 4 - Large Eggs separated
- 1 cups - Granulated sugar
- - Powdered Sugar
- 1 containers - frozen whipped topping thawed
- 1/3 cups - Cake Flour
- 1/3 cups - Unsweetened cocoa powder
- 2 tablespoons - Cornstarch
- 1/2 teaspoons - Baking Soda
- 1/2 teaspoons - Baking Powder
- 1/2 teaspoons - Salt
- 4 - Large Eggs separated
- 1 cups - Granulated sugar
- - Powdered Sugar
- 1 containers - frozen whipped topping thawed
Directions:
1. Preheat oven to 350°F. Line a 15x10 inch jelly roll pan with waxed paper. Grease and flour pan, tap out excess.
2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks ang 1/4 cup of sugar until fluffy.
3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup of sugar, beating until stiff, but not dry, peaks form.
4. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter into pan; smooth top. Bake until toothpick comes out clean, about 15 minutes.
5. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove wax paper. Trim the cakes edges.
6. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.
7. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with powdered sugar before serving.
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